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Top-down view of Classic Beef Stew in a Dutch oven with carrots and potatoes.

Classic Beef Stew Recipe

Experience the ultimate comfort with this Classic Beef Stew, thoughtfully adapted for a Mediterranean lifestyle. By using extra virgin olive oil and a bounty of fresh root vegetables, we’ve created a rich, savory Dutch oven masterpiece. The beef is slow-simmered until melt-in-your-mouth tender in a fragrant broth of fresh thyme and bay leaves. It’s a wholesome, heart-healthy meal that retains every bit of the traditional flavor you love.
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: Greek, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs Beef chuck roast 1-inch cubes
  • 3 tbsp Extra virgin olive oil
  • 3 Large carrots thick rounds
  • 3 Medium Yukon gold potatoes peeled and diced
  • 1 Large yellow onion diced
  • 3 Cloves garlic minced
  • 4 cups Low-sodium beef broth
  • 2 tbsp Tomato paste
  • 2 tsp Worcestershire sauce
  • 1/4 cup All-purpose flour
  • 2 Bay leaves
  • 4 sprigs Fresh thyme
  • To taste Kosher salt and cracked black pepper

Method
 

  1. Sear: Brown seasoned beef in olive oil in a Dutch oven (in batches). Remove and set aside.
  2. Sauté: Cook onions and carrots for 5 minutes. Add garlic for 30 seconds.
  3. Thicken & Deglaze: Stir in tomato paste and flour. Pour in 1 cup of broth, scraping the bottom of the pot.
  4. Simmer: Return beef to pot. Add remaining broth, Worcestershire, thyme, and bay leaves. Simmer covered for 1.5–2 hours.
  5. Potatoes: Stir in potatoes. Simmer covered for 45–60 more minutes until tender.
  6. Finish: Discard herbs. Season to taste and serve.

Notes

  • Beef Quality: Look for well-marbled beef chuck roast and trim the larger pieces of hard exterior fat for the best texture.
  • Batch Searing: To get that beautiful brown crust shown in the photos, sear the meat in two or three batches. Overcrowding the pot will cause the meat to steam rather than brown.
  • Potato Tip: Yukon Gold potatoes are recommended as they maintain their shape during the long simmer and won't turn into mush.
  • Make Ahead: This stew tastes even better the next day! If you have the time, prepare it 24 hours in advance and reheat slowly on the stovetop.